37 Tex. Admin. Code § 261.318 - Kitchen
If food is to be prepared at the facility, a kitchen of adequate size and properly equipped shall be provided and shall include the following.
(1) Functions. Kitchen
space and equipment shall allow for the efficient operations of receiving,
storage, processing, preparation, cooking, baking, serving, dish washing,
cleaning, menu preparation, record keeping, personal hygiene, and removal of
waste and garbage. Kitchen functions shall be performed without compromising
the security of the facility. The kitchen should not be designed as a
passageway for nonfood handling persons.
(2) Storage. Adequate dry and cold storage
shall be provided appropriate for the size of kitchen. Separate storage shall
be provided for nonfood items.
(3)
Surfaces. The kitchen floor shall be properly pitched to adequate floor drains
and allow for proper cleaning. Floor finish should prevent slipping. The
junction between floors and walls shall be covered. Walls and ceilings shall be
finished with smooth washable light colored surfaces.
(4) Light. Adequate lighting shall be
provided on all work surfaces.
(5)
Ventilation. Food service areas shall be adequately ventilated to control
disagreeable odors and moisture. All openings to the outside shall be secured
and provided with insect screens.
(6) Water. Adequate hot and cold water shall
be provided for food preparation, cleaning, and dish washing. Hot water
equipment shall be of sufficient size and capacity to meet the needs of the
facility.
(7) Codes. Kitchens shall
comply with state health codes.
Notes
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No prior version found.